Food Service​/Restaurant Manager

Job Requirements

• Operational responsibility for all concessions outlets, both permanent and temporary, throughout the resort.
• Maintain strong inventory controls.
• Assist Food and Beverage Director with all product choices.
• Working with your direct report and peripheral departments to develop and coordinate the training, hiring, & operational strategies, for each area of your responsibility and to achieve each area's stated goals and objectives.
• Seek and develop new concepts, products, services and resources for each of the areas.
• Evaluate each employee based on their performance.
• Working through supervisors reporting to this position, maintain the operational effectiveness of the departmental operations, while delivering superior quality and service at all times.
• Set and ensure compliance with, standards of quality for all products and services offered by this department and all positions reporting to your position. All standards will be consistent with the goals and objectives already established by the resort as a whole.
• Develop the budgets and operational objectives consistent with the goals and objectives developed for each of your areas of responsibility.

• Experience
  
  Required:
  
  2 years of Management Experience in Related Field
• Preferred: 5 years of Management Experience in Related Field
• Physical Requirements:
  
  Body Positions:
  Sitting, standing for long periods. Body Movements:
  Walking, turning head and torso, bending arms, wrists and fingers. Body Senses:
  Must have full use of eyes and ears, full power of speech.
• Mental Requirements:
  Mathematics:
  Must be able to do routine arithmetic calculations necessary for pricing, margins and costs. Must have the ability to
• Prepare Budgets And Interpret Financial Operating statements. Language Must be able to communicate in English, both verbally and in writing, well enough to give instructions, relay information, and carry on effective interchange with customers, vendors,company staff.